Monday, May 26, 2014

Barbecue Dry Rub for Chicken, Pork and Beef

Let the barbecuing begin! Today is Memorial Day and is the beginning of the grilling season. I almost posted that it is the official beginning of grilling season, but I really don't think it is official except in our home. It is also my three year Blogaversary. I can't believe it has been three years since starting this blog. I hope you have been enjoying my posts. With today being Memorial Day, I would also like to add thanks to all military personnel and their families who lost their lives and loved ones fighting for our freedoms.

We had to say goodbye to our grill a couple weeks ago as it had lived past it's prime so did a little searching on the Internet for a new grill that we hope would last more than two years which is what we normally get out of a grill. We found a Charbroil Tru-Infrared two burner that we absolutely love. We grilled steaks last night and was one of the best steaks I have had in years. I am not quite sure if it was the grill, the sirloin steak, or the dry rub on the steak or "D" all of the above. I am thinking it was all of the factors. The grill has a plate that does not allow the flames to touch the grills so we add wood chips or pellets that add that delicious smoky flavor that is essential in grilling.

I tried this rub seasoning I found on the Food Network posted by Anne Burrell quite some time ago and fell in love with it. It seems to work great for chicken, pork and beef which are all the meats I have tried it on. I imagine it would also work for salmon but not being a fan of salmon you might have to try it for me and let me know how it is. For the original post for Ann's recipe, you can click here.

Combine all ingredients into a small bowl and mix with a fork grinding all ingredients making sure to break up any lumps so the mixture is uniform.

Place into a sealed container or zip bag. Makes 1/2 cup

Rub the meat generously with the rub mixture using your hands (hence the name rub). You can season just prior to grilling or up to a day before grilling.

Here are all the ingredients you need for the rub ingredients. I highly recommend using the smoked paprika over the regular paprika. When you smell it, you will know what I mean.

This is all of the measured ingredients.

This is the finished rub mixture.

Grilling hints: Do not grill cold meat. Let your meat come up to room temperature for even cooking. Always grill on a preheated grill. Use tongs to turn your meat on the grill so you don't pierce your meat letting the juices out. I love to add a little butter (not margarine) on each side just before removing from the grill but be careful of flareups. After grilling, let your meat rest about 10 minutes before cutting (you can wrap your platter with foil to keep the heat in) to keep the juices from leaving the meat and keeping it juicy.

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